Dairy-Free Ham and Cheese Crepe
Transform your brunch game with this irresistible Dairy-Free Ham and Cheese Crepe, a lighter twist on a classic French favorite! Crafted with silky almond milk, these delicate crepes are free from dairy yet loaded with creamy, melty goodness thanks to plant-based cheese slices. Perfectly paired with smoky cooked ham and a hint of Dijon mustard, each bite is a delightful balance of savory and tangy flavors. The recipe is quick and beginner-friendly, with a prep time of just 15 minutes, making it ideal for both weekday breakfasts and special weekend mornings. A sprinkle of fresh chives adds a pop of color and freshness to elevate the presentation. Whether you follow a dairy-free diet or simply crave a refined yet approachable meal, these crepes promise to wow your taste buds and leave you fully satisfied. Perfect for serving warm, this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup Unsweetened almond milk
- 1 cup All-purpose flour
- 2 Large eggs
- 2 tablespoons Olive oil
- 0.25 teaspoon Salt
- 1 tablespoon Coconut oil
- 4 slices Dairy-free cheese slices
- 4 slices Cooked ham slices
- 2 teaspoons Dijon mustard
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped chives (optional, for garnish)
Instructions
In a medium mixing bowl, whisk together the almond milk, all-purpose flour, eggs, olive oil, and salt until smooth and well-combined.
Let the batter rest for 10 minutes. This allows the flour to absorb the liquid, helping to ensure your crepes are tender.
Heat a 9-inch non-stick skillet over medium heat and lightly coat it with coconut oil.
Pour about 1/4 cup of the crepe batter into the skillet and quickly tilt the pan to spread the batter evenly across the bottom.
Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly browned.
Flip the crepe using a spatula and cook on the other side for an additional minute.
Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter.
Once all crepes are cooked, place a slice of dairy-free cheese and a slice of ham on one half of each crepe.
Spread about 1/2 teaspoon of Dijon mustard over the ham and season with a pinch of freshly ground black pepper.
Fold the crepe in half and then in half again to form a triangle.
Return the filled crepe to the skillet for about 30 seconds on each side, just until the cheese begins to melt.
Serve warm and garnish with chopped chives if desired.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1112 mg | 86% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
